Food
Thin cold-milk johnnycakes
By Yankee Magazine|Nov 19 2010|
1981 April Yankeemagazine
Yield
2 doz. pieces
Ingredients
1 c white cornmeal
1 1/2 t salt
1 7/8 c cold milk
Butter or nonstick vegetable-oil spray
Instructions
In a medium-size bowl, combine ingredients (except butter) to a soupy consistency. Ease large spoonfuls onto a hot, greased griddle; each cake should be about an eighth of an inch thick and 5 inch diameter. Fry 2 to 3 minutes on each side, until brown.
